Zucchini's are a low calorie food, rich in flavonoid poly-phenolic antioxidants such as carotenes, lutein and zea-xanthin, a very good source of potassium, and are rich in vitamin A. And that's just a few of their bragging rights, but try and find a child who will just eat them raw or stir fried and well you are looking at a low percentage of children. But shred them up fine and hide them in this bread and you will hear the word "more!" echoing thru the kitchen! You can use either green or yellow zucchini (otherwise known as summer squash) in this recipe.
3 cups GF flour mix
1stp salt
1tsp xanthan gum
2 tsp baking soda
1 tsp baking powder
3tsp ground cinnamon
2 cups finely grated zucchini
1 cup canola oil
2 cups brown sugar
1 tbsp vanilla extract
Rice milk added a tablespoon at a time at the end to achieve smooth consistency.
1/2c cocoa powder (optional)
Grease 2 bread pans and lightly flour. Pre heat oven to 350.
In a bowl whisk together your flour, salt, xanthan gum, baking soda, baking powder, and cinnamon.
Set aside.
In a separate bowl mix your oil, brown sugar and vanilla until combined. Add in you flower mixture. Stir or mix with a mixer until all is incorporated then add your zucchini. Mix on low until incorporated At this point if you are still unsure if your kids will eat this, add the coco powder. Or you can make one loaf with it and one without. Start adding in your rice milk until the bread mix is pour-able instead of having to use a spoon to clump it into the bread pan.
Bake for about an hour, testing for done-ness in the middle with a knife.
Enjoy!
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